Page 109 - 《渔业研究》2026年第1期
P. 109

106                                  渔  业  研  究                                     第 48 卷

                   immersion freezing on the muscle quality and physico-  during thermal processing and storage and lipidomics ana-
                   chemical properties of common carp (Cyprinus carpio )  lysis[D]. Wuhan: Wuhan Polytechnic University, 2024.
                   during  freezing  storage[J].  Ultrasonics  Sonochemistry,  [35]   Ren Y, Wang Y L, Zhang Y X, et al. Formation and reg-
                   2019, 51: 281 − 291.                             ulation  strategies  for  volatile  off-flavor  compounds  in
              [33]   Han F K, Huang X Y, Teye E. Nondestructive detection  livestock meat, poultry meat, and their products: a com-
                   of  fish  freshness  during  its  preservation  by  combining  prehensive review[J]. Trends in Food Science & Tech-
                   electronic nose and electronic tongue techniques in con-  nology, 2024, 152: 104689.
                   junction with chemometric analysis[J]. Analytical Meth-  [36]   Huang J J, Yin T, Xiong S B, et al. Effect of refrigera-
                   ods, 2014, 6(2): 529 − 536.                      tion  and  reheating  on  the  lipid  oxidation  and  volatile
              [34]   黄晓岚. 热加工与贮藏中虾黄对小龙虾品质的影响及                       compounds in silver carp surimi gels[J]. Journal of the
                   脂质组分析    [D]. 武汉:武汉轻工大学,2024.                    Science of Food and Agriculture, 2024, 105(2): 1147 −
                   Huang X L. Effect of hepatopancreas on crawfish quality  1158.
   104   105   106   107   108   109   110   111   112   113   114